Pistachio Crusted Swordfish with Casis Sauce

Recipe from Sophisticated Entertaining by Jeanne Benedict. I served this fussy dish at my little brother Daniel's 30th birthday party. Hope you like it as much as he and his guests did!

Ingredients

• Creme de Casis Sauce
• 1/2 cup Champagne
• 1/2 cup creme de casis
• Pistachio Crusted Swordfish
• 1 cup flour
• 2 cups ground pistachio nuts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 (6 oz.) swordfish steaks, about 3/4 inches thick
• 2 eggs whites, lightly beaten
• 2 talespoons olive oil
• 4 sprigs of thyme

Directions

• To make Crme de Casis Sauce: Bring champagne and crme de casis to boil in a small saucepan over medium-high heat. Continue to boil until mixture foams and reduces into a syrupy, about 5-7 minutes. Remove from heat, cover, and set aside. (Note: If Casis Sauce becomes too thick before use, reheat on low until mixture thins.)
• To make Pistachio Crusted Swordfish: Add 1 tablespoon flour to pistachio nuts and mix until combined. Place nuts on a dinner plate. Mix salt and pepper with remaining flour and place on dinner plate. Place egg white in a small bowl. Dip fish in flour mixture. Brush egg white on one side of fish. Press egg white side of fish down into pistachio nuts until coated. Place fish on wax paper lined plate and chill for at least 1/2 hour.
• Heat oil in a large skillet over medium heat. Add fish, nut side down, to skillet and cook for 3-5 minutes until nuts are lightly browned. Flip fish and cook for 5 minutes on other side until fish is just opaque in center.
• Place swordfish on individual plates and drizzle Casis Sauce on top. Garnish with a thyme sprig and serve warm.

  Makes 4 servings